Curd is the Word

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Think you hate blue cheese? Or have you just been personally victimized by those sad, tangy crumbles on a mediocre bar salad?

This week on Curd is the Word, we're giving the blues another chance. From creamy Gorgonzola Dolce and salty, savory Roquefort to English Stilton and Vermont's Bayley Hazen Blue, we're exploring what makes blue cheeses so different—and why you might not hate the entire category after all.

With insights from Colston Bassett Dairy, Green Mountain Blue Cheese, and Jasper Hill Farm, we're getting into the science of blue mold, the influence of milk and aging, and why even some of the people making these cheeses didn't always love them.

Plus, I'm sharing a few personal cheese memories, my favorite ways to introduce blue-cheese skeptics to the category, and a beer pairing that tastes suspiciously like a cookies-and-cream milkshake.

And yes, we'll discuss why I have a Roquefort tattoo but still prefer ranch with my wings.

You don't have to love blue cheese. But maybe you just haven't found yours yet.

Cheesemakers & cheeses mentioned:

• Colston Bassett Dairy: Traditional Blue Stilton
• Green Mountain Blue Cheese: Boucher Blue, Gore-Dawn-Zola, and Madison
• Jasper Hill Farm: Bayley Hazen Blue and Withersbrook Blue
• Murray's Cheese: Barnyard Blue
• Rogue Creamery: Rogue River Blue

Further reading:

• Roquefort PDO — Official Website
• Gorgonzola PDO — Official Consortium

Have a blue cheese question or need help finding one you'll actually enjoy? Send me a message. I'd love to help you find your gateway blue.

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What if your next piece of cheese could tell you something about your future?

Yes, we're talking about cheese fortune telling. And no, this isn't a Halloween prank.

In this spooky episode of Curd is the Word, Certified Cheese Professional Brittany Bisset sits down with Jennifer Billock, better known as The Cheese Oracle, to explore the centuries-old practice of Tyromancy: the art of reading fortunes in cheese.

From aged Gouda and blue cheese to Kraft Singles and even Easy Cheese (yes, the stuff in a can), Jennifer explains how she finds meaning in the most unexpected places.

We get into the history of cheese divination, some surprisingly emotional readings, why certain cheeses have a little too much to say, and what happens when Brittany hands over a piece of aged Gouda for her own fortune reading.

Whether you're a skeptic, a believer, or simply someone who loves a good cheese story, this one's for you.

Find The Cheese Oracle:

• Website: https://cheeseoracle.com
• Instagram & TikTok: @thecheeseoracle

Follow Curd is the Word for more unexpected stories, conversations, and discoveries from the world of cheese. Produced by The B's Cheese.

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September was apparently a very good month for cheese.

In this episode, Britt shares three cheeses she ate and loved last month, and the very different stories behind each one. First up is the return of Rogue River Blue, Rogue Creamery’s seasonal, Syrah-leaf-wrapped blue that once took home the title of World Champion Cheese. Britt explains why where and when you buy a great cheese can make a real difference in how it tastes.

Then we’re heading to the French Pyrenees for Napoléon, a pasteurized sheep’s milk cheese that Britt did what any normal person would do with: brought it to a toddler playdate to share with her fellow ACS CCP study buddy.

And finally, she's going decidedly less fancy with Trader Joe’s 1000 Day Gouda—a crunchy, caramelized, ridiculously affordable aged Gouda that earns one of Britt’s highest honors: “Diet Coke cheese.”

Along the way, we’re talking cheese crystals, aging, why expensive doesn’t automatically mean better, and how knowing more about cheese should make eating it more interesting—not more intimidating.

Three cheeses. Three completely different experiences. And possibly the beginning of a new Curd is the Word tradition.

Stay cheesy!

Cheeses mentioned: Rogue Creamery Rogue River Blue, Mont Royal Napoléon, Trader Joe’s 1000 Day Gouda

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Nancy’s Camembert was more than a favorite cheese—it was part of my cheese origin story, my farmers market days, and literally Episode 1 of Curd Is the Word. Now that it’s retired, what are we supposed to eat?

This week, I’m going back to my earliest Brie memories (hello, Starbucks bistro box), talking about how a palate actually evolves, and looking at three American bloomy-rind cheeses worthy of filling at least part of the Nancy-shaped hole in my heart.

First up is Llanes from Blakesville Creamery, a buttery sheep’s milk bloomy rind I first tasted at the Cheesemonger Invitational—and later sold at my own farmers markets. I also share some behind-the-scenes Llanes intel straight from Blakesville head cheesemaker Veronica Pedraza, including why its name means “wool merchant” and why sheep’s milk curd can apparently double as cement.

Then there’s St. Stephen from Four Fat Fowl, a lush Jersey cow’s milk triple cream that might actually be an even easier candidate for your next baked-cheese situation.

Finally, I fall down a research rabbit hole with Velvet Sister from Pennyroyal Farm, a Camembert-inspired goat-and-sheep milk cheese from a California farm I had somehow never heard of—and now desperately need to visit.

Plus: what a bloomy rind actually is, why the same cheese can taste completely different depending on ripeness, a quick detour into the Cheesemonger Invitational, and why becoming a Certified Cheese Professional has only made me more curious about the cheeses I haven’t tried yet.

Mentioned in this episode:

• Blakesville Creamery — Llanes
• Four Fat Fowl — St. Stephen
• Where to find St. Stephen
• Pennyroyal Farm — Velvet Sister
• Pennyroyal Farm cheeses
• The Cheesemonger Invitational

If you’ve ever had a beloved cheese disappear—or you’ve found the cheese that filled the void—come tell me about it.

Stay cheesy.

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A random phone call at the cheese shop gave me an idea I haven't stopped thinking about: a grilled cheese bar.

In this episode, we're turning grilled cheese into a full-blown party—with three starting-point sandwiches, toppings designed to mix and match, a little cheese education (obviously), and a game plan that doesn't leave you standing over the stove making sandwiches for everyone all night.

We're building with:

🧀 The Classic, But Better: New School American cheese + bacon + tomato

🧅 French Onion-ish: Challerhocker, Gruyère or Comté + caramelized onions + beer mustard

🥂 The Fancy One: Camembert-style cheese + something sweet + jamón or prosciutto + arugula

Plus: why American cheese deserves another look, the difference between Gruyère and Comté, why traditional raw-milk Camembert isn't coming home from the grocery store with you in the U.S., how much cheese to buy per person, and the ridiculously simple trick that turns the whole thing into an actual grilled cheese tasting.

The real rule? Ignore the rules. Steal the bacon from one sandwich, put the caramelized onions on another, pair the fancy cheese with whatever you want and figure out what tastes good to you.

Because cheese is here to make the party better—not make you nervous about throwing one.

References / Show Notes

Cheeses mentioned:

New School American Cheese — Find Us — the locator you specifically promise to put in the show notes. New School describes its cheese as aged cheddar blended with cream, butter and other ingredients for its characteristic melt. 

Challerhocker — your first-choice Alpine-style option
Gruyère AOP — Swiss raw cow's milk cheese
Comté AOC — French raw cow's milk cheese from the Jura

Nettle Meadow Farm — Camembear — their Adirondack take on Camembert; Nettle Meadow describes Camembear as a double-crème bloomy-rind cheese. 

Murray's Cave Aged Reserve Camembertha — made by Four Fat Fowl and aged by Murray's in its Bloomy Rind Cave. 

Sequatchie Cove Creamery — Walden — the Tennessee creamery specifically suggests Walden as a substitute for Brie; its origins trace back to cheesemaker Nathan Arnold's work with Reblochon-style cheese. 

Curd is the Word episodes mentioned:

• It's Not Scary, It's Just Dairy: The Swiss
• Nettle Meadow Fromage Blanc, Honey Lavender
• Sequatchie Cove Coppinger
• There's More to Summer Cheese Than Burrata (Double Doe)

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When most people think Vermont cheese, cheddar probably isn’t far behind. And fair enough—Vermont makes some damn good cheddar. But that’s only the beginning.

Three years ago, I went to the Vermont Cheese Makers Festival as someone who loved cheese, had started a cheese business and podcast…and still felt very much like the new girl in the room.

That weekend included Jasper Hill’s absolutely ridiculous 20th anniversary party, unlimited Harbison, a maple creemee truck, a cheese science expo, a Shelburne Farms tour—and one of the muddiest festival parking situations imaginable.

I also came home feeling like maybe I actually had a place in this industry.

Now, three years later, I’m looking at Vermont cheese from a very different perspective—and going beyond the names and cheeses everyone already knows.

In this episode, we’re meeting three smaller Vermont cheesemakers doing some seriously interesting things:

🐑 Fat Sheep Farm — where Suzy Kaplan makes small-batch sheep’s milk cheese using natural starter cultures made from the farm’s own milk.

🐐 Barn First Creamery — where Rebecca Velazquez is basically proving that “I don’t like goat cheese” is not a sufficient answer, with everything from bloomy-rind goat cheese to a raw goat’s milk blue.

🧀 Good Hands Creamery — where Liz Bleakley makes tiny batches of raw milk cheese by hand, including saffron-brine-washed Solidago, cider-washed Echo and wheels literally pressed with buckets of water.

We’re also talking about Vermont Cheese Week and the Vermont Cheese Makers Festival, natural cultures, farmstead vs. artisanal cheese, why cheese doesn’t always behave the way its maker wants it to, weird-but-brilliant pairings like kimchi grilled cheese, and why the best thing you can do at a cheese festival might be trying the cheese from the producer whose name means absolutely nothing to you.

Plus, I have three assignments for anyone heading to the festival.

Come for the cheese. Leave knowing the people who make it.

And if you go? Please tell me what came home with you.

References/Places mentioned:

• Vermont Cheese Council / Vermont Cheese Week + Vermont Cheese Makers Festival
• Fat Sheep Farm
• Barn First Creamery
• Good Hands Creamery
• Jasper Hill Farm
• Shelburne Farms
• Cabot Creamery
• Vermont Creamery
• Plymouth Artisan Cheese
• Parish Hill Creamery / Peter Dixon
• David Asher — The Art of Natural Cheesemaking

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Somewhere along the way, a few wedges of great cheese turned into a full-blown Pinterest production—four kinds of fruit, six crackers, cookies, candy, elaborate meat roses…and apparently even cantaloupe sculptures.

In this episode of Curd is the Word, Britt is making the case for a smarter cheeseboard: fewer ingredients, better choices, and cheeses that can pull double duty.

Meet the three overachievers: Brabander, a goat’s milk Gouda with caramelized, nutty depth; Cambozola, the creamy love child of Brie and blue cheese; and Idiazabal, a smoky Spanish sheep’s milk cheese with serious personality.

Then, build the whole board with a streamlined lineup of accompaniments—cherries, fig jam, Marcona almonds, baguette, crackers, prosciutto, honey, and Castelvetrano olives—chosen because they work across multiple cheeses instead of leaving half-used ingredients dying in the back of your fridge.

The goal isn’t perfection. It’s a cheeseboard that feels abundant, interesting, and a little luxurious without requiring twelve ingredients and an art degree.

Because your guests aren’t counting cheeses. They’re remembering how good everything tasted together.

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I love burrata. I’ve even taught people how to make it. But somewhere along the way, burrata became the summer cheese—and I think we can do better.

In this episode of Curd is the Word, we’re heading into local summer and looking beyond burrata for your next cheese board. Not because burrata is bad (it’s absolutely not), but because there are so many interesting cheeses out there that deserve a spot next to your late-summer tomatoes, peaches and cold glass of something delicious.

First up: Murray’s Double Doe, a funky, washed-rind cheese made by Valley Milkhouse and aged in the Murray’s Cheese caves. I get into what makes this cheese so special, why affinage matters, and why visiting those caves completely changed the way I look at cheese.

We’re also talking Valley Milkhouse Blue Bell and Vermont Creamery Bonne Bouche, plus seasonal cheese, washed rinds, ash-ripened goat cheese, what actually makes a great cheese board—and one particularly ridiculous encounter I had with a gold-leaf-covered burrata.

This isn’t really an anti-burrata episode. It’s about getting a little more curious about what we eat.

Because the next time you walk up to a cheese counter, I want you to look past the cheese you already know and ask: What should I try instead?

You might just find your new favorite.

CHEESES MENTIONED IN THIS EPISODE
• Murray’s Double Doe — made by Valley Milkhouse and aged by Murray’s Cheese
• Blue Bell — Valley Milkhouse
• Bonne Bouche — Vermont Creamery

MENTIONED & RESOURCES
• Murray’s Cheese
• Valley Milkhouse
• Vermont Creamery

Links and additional episode notes will be added at thebscheese.com.

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In this episode of Curd Is The Word, Brittany sits down with Nick Bayne, Head Cheesemonger at the Fine Cheese Company in Bath, England, to talk all things Baron Bigod — the British bloomy-rind cheese that looks like a brie but absolutely is not.

They dig into Nick’s journey from actor to cheesemonger, why raw milk cheese imports are currently restricted in the UK, and how Baron Bigod came to be through thoughtful farming, Montbéliarde cows, and a deep respect for land stewardship. Nick breaks down what makes Baron Bigod so unique: its thin wrinkled rind, even breakdown, savory depth, and why it avoids the bitterness common in modern brie-style cheeses.

If you’ve ever written off brie as “boring,” this episode will change your mind.

References:

Cheese

• Baron Bigod

Websites

• https://fenfarmdairy.co.uk/pages/about
• https://www.finecheese.co.uk/products/baron-bigod

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In this episode, we dive into Havilah, an award-winning Alpine-style cheese from New Jersey made by Cherry Grove Farm. Crafted from raw, pasture-based Jersey cow’s milk, Havilah reflects the seasonality, terroir, and careful cheesemaking that have earned it national and international recognition, including wins at the World Cheese Awards.

You’ll hear a full tasting breakdown—bright citrus and pineapple, toasted nuts, savory roast notes, and a caramel-like finish—along with pairing ideas ranging from wine and beer to cocktails and non-alcoholic options.

I also share personal anecdotes from my time working with Cherry Grove, offering behind-the-scenes insight into the farm, the milk, and what makes this cheese so distinctive. Whether you’re a cheese professional, food lover, or just curious about American artisan cheese, this episode is a deep, delicious look at one of New Jersey’s true standouts.

🧀 Cherry Grove Farm – Official Sources
https://www.cherrygrovefarm.com/
https://www.cherrygrovefarm.com/shop-all/p/havilah
https://www.cherrygrovefarm.com/our-farmstead-cheeses

Other
Floral Fromage – Cherry Grove Farm Havilah listing:
https://www.floralfromage.com/product-page/cherry-grove-farm-havilah
Edible Jersey – Cherry Grove Farm feature / holiday cheese boards:
https://ediblejersey.ediblecommunities.com/shop/shop-fresh-cheese-cherry-grove-farm-lawrenceville/

NJ Cheese Guild: https://www.njcheeseguild.org/

Pairings
https://www.karmakrackers.com/product/obsessed-onion/
hhttps://spread-mmms.com/

🏆 Awards Referenced
World Cheese Awards (general site):
https://worldcheeseawards.com/
Good Food Foundation (Good Food Awards):
https://goodfoodfdn.org/
American Cheese Society Awards:
https://www.cheesesociety.org/awards/